I made this delicious dessert which, whilst for first go wasn't as neat and tidy as it could have been it was definitely really good to eat. Next time i'd make my layers a little neater but as long as it tasted yum that's the main thing - right!?
150ml egg whites (approx 4)
1 1/2 cups caster sugar
1/2 cup almond meal
400gm milk chocolate
1/2 cup of pouring cream
2 teaspoons coffee
1 1/2 cup of freshly whipped cream
Preheat oven to 180 degrees.
Beat the egg whites into a bowl with an electric mixer until stiff peaks form. Gradually add sugar until mixture is thick and glossy. Fold through almond meal.
Create 3 x approx 20cm round circles - ensure they are the same size as possible. Bake on baking paper for approx 25 minutes or until shell on meringue is firm to touch. Allow to cool in oven for 30 minutes.
Place chocolate, cream and coffee into a saucepan and melt until mixture is smooth. Allow to cool.
To assemble place meringue, then chocolate mixture then cream then layer again.
Recipe courtesy of Donna Hay. x
150ml egg whites (approx 4)
1 1/2 cups caster sugar
1/2 cup almond meal
400gm milk chocolate
1/2 cup of pouring cream
2 teaspoons coffee
1 1/2 cup of freshly whipped cream
Preheat oven to 180 degrees.
Beat the egg whites into a bowl with an electric mixer until stiff peaks form. Gradually add sugar until mixture is thick and glossy. Fold through almond meal.
Create 3 x approx 20cm round circles - ensure they are the same size as possible. Bake on baking paper for approx 25 minutes or until shell on meringue is firm to touch. Allow to cool in oven for 30 minutes.
Place chocolate, cream and coffee into a saucepan and melt until mixture is smooth. Allow to cool.
To assemble place meringue, then chocolate mixture then cream then layer again.
Recipe courtesy of Donna Hay. x
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